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Rustic Homestead Delight: Sourdough Oatmeal Chocolate Chip Cookies

A Sweet Homestead Journey:

Embarking on the path to homesteading is a journey filled with sweet moments and hearty traditions, much like the ones shared at Larson's Rural Retreat. Among the rows of almond orchards and the gentle hum of farm life, baking becomes more than just a task – it's a cherished ritual, a connection to the land and to each other.

In the quiet moments before dawn, as the first light filters through the trees, there's a sense of anticipation in the air. It's a time when the kitchen becomes the heart of the homestead, a place where family gathers to share stories, laughter, and the irresistible aroma of freshly baked cookies.

Inspired by the bounty of the land and a desire to create something special, these Oatmeal Sourdough Chocolate Chip Cookies were born. With each batch, memories of family gatherings and cozy evenings by the hearth come flooding back, reminding us of the simple joys that await those who embrace the homestead lifestyle.

Whether you're dreaming of wide-open spaces and acres of land, or simply seeking a deeper connection to the food on your table, the homestead offers a haven of possibility and promise. From tending to the garden to gathering around the table, there's a sense of fulfillment that comes from living in harmony with the land and with each other.

As you savor the rich flavors and comforting textures of these cookies, may they serve as a reminder of the sweetness that awaits on the homestead. From our family to yours, may your journey be filled with abundance, joy, and the simple pleasures that make life truly sweet.

Happy Baking!

Prep Time: 15 minutes

Total Time: 24 hours 30 minutes

Tools Needed:


- 120 grams rolled oats

- 90 grams all-purpose flour

- ½ teaspoon baking soda

- ¼ teaspoon ground cinnamon

- ¼ teaspoon kosher salt

- 1 stick or 113 grams unsalted butter, softened

- 55 grams light brown sugar, packed

- 50 grams granulated sugar

- 1 large egg

- 65 grams sourdough starter discard

- 1 teaspoon vanilla extract

- 120 grams semi-sweet chocolate chips, plus more for pressing on top(if desired)


1. In a medium-sized mixing bowl, whisk together rolled oats, flour, baking soda, ground cinnamon, and kosher salt. Set aside.

2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Add the egg and beat until well incorporated. Mix in sourdough discard and vanilla extract until combined. (The mixture might look lumpy at this point.)

3. Beat the dry ingredients into the wet ingredients slowly until just combined. Use a rubber spatula to fold in the chocolate chips.

4. Cover the dough and refrigerate for at least 24 hours.

5. Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper. While the oven is preheating, scoop approximately 32 grams of cookie dough and drop each portion onto the parchment-lined baking sheet, leaving about 2 inches of space on all sides.

6. Optional: Press a few additional chocolate chips on top of each dough ball just before baking. This will make the baked cookies more visually appealing.

7. Bake the cookies for 9-11 minutes or until the edges just begin to turn golden brown.

8. Cool the cookies on the baking sheet for 6 minutes before transferring them to a wire rack to cool completely. Once cooled, store and enjoy!

Ingredient Notes:

- Rolled oats: Opt for old-fashioned rolled oats rather than quick oats for the best texture in these cookies.

- All-purpose flour: You can experiment with whole wheat flour for a nuttier flavor and added fiber, but it may result in a denser cookie.

- Baking soda: This leavening agent helps the cookies rise and spread during baking.

- Ground cinnamon: Adds a warm, comforting flavor that complements the oats and chocolate.

- Kosher salt: Enhances the flavors of the other ingredients and balances the sweetness of the cookies.

- Butter: Unsalted butter is preferred in baking to control the salt content, but you can use salted butter and adjust the added salt accordingly.

- Brown sugar: Contributes moisture and a rich, caramel flavor to the cookies.

- Granulated sugar: Provides sweetness and helps the cookies spread during baking.

- Egg: Acts as a binder to hold the ingredients together and adds structure to the cookies.

- Sourdough starter discard: Using discard gives these cookies a subtle tangy flavor and helps tenderize the dough.

- Vanilla extract: Adds depth of flavor and enhances the sweetness of the cookies.

- Semi-sweet chocolate chips: Feel free to use milk chocolate or dark chocolate chips if preferred, or mix in chunks of your favorite chocolate bar for added decadence.

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